Roasted Leg of Lamb with Mint and Cucumber Yogurt

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Like another reviewer, I'm wondering about rinsing off all the great rub. I had mine crushed pretty well with the mortar & pestle, but I did rinse (next time I'm just going to wipe it off Besides wishing I had more depth in the flavor, it was cooked perfectly at 375 for 1.5 hrs with a 20 min stand. The tzatziki in his cookbook gives more in depth instruction & suggest using strained greek yogurt & diced, salted, strained cucumbers ... the sauce turns out very thick and creamy. Overall a very good lamb recipe.

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The five star rating is for the lamb only-The rub made the lamb so tender and tasty-was a shame to have to rinse it off before cooking. The roast came out fantastic.
However-
I give a 3 star rating to the Tzatziki Sauce only. This was way too watery and bland. luckily I tasted it before I served it. I added salt, pepper, dill, white wine vinegar and some olive oil and put it thru my food processor and then a mesh strainer. Now it tastes like Tzatziki Sauce and not watery yogurt with lumps of cucumber. If I make again I will seed and grate the cucumber first, strain the yogurt or use greek yogurt and also add the above ingredients besides the ones listed. Sorry Michael that you have this sub par Tzatziki Sauce recipe included with your delicious lamb recipe.

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At the recommended temp the lamb was well done in spots. the meat still tasted great. next time i will take it off sooner maybe 130 and let rest. I'm thinking of using Alton Brown's teracota (flower pot cooking technique (used it for prime rib to distribute the heat more evenly as well. (sigh we have a cheep oven.

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To serve anything other than lamb at Easter would get me kicked out of the family!
I've always made it the same way but wanted to make it differently this year. This looked like a great recipe. Before I served it to the whole gang I invited my toughest critics and had a trial run. Thumbs up all around!
For the big dinner all the die hard lamb eaters went back for seconds and thirds and all the in-laws are now lamb eaters!
I've been told that from now on THIS is the only way to make Easter dinner.
Several people have asked for the recipe so using the e-mail option makes it easy to share.